Over the past 3 days, I've consumed 4 lobsters, and I wasn’t even trying. Port Clyde, Maine, confirmed every Maine stereotype I had, and then some.
Unlike other culinary letdowns, like the “edible botanical gardens” in the Bronx that turned out to be a dull exhibit of Martha Stewart’s herb garden, Maine held up to the hype, offering lobster for breakfast, lunch and dinner.
The Dip Net restaurant, at the coast and heart of Port Clyde, serves up a whole 1 ¼-lb. lobster, freshly caught just yards from the kitchen, for a little over $20. Lying across a deep tin bucket, this steaming crustacean isn’t sitting on a bed of ice. Pick up your lobster and you’ll find quite the entourage – about 4 lbs. of steamed clams and mussels.
Once I finished sucking meat out of the lobster’s legs, I shifted gears to focus on the steamers. The “Maine way” is to first dip them in salt water, washing off any remaining ocean debris, and then in melted butter. Fresh, salty and delicious: a deadly combination that lead me to finish off the entire bucket, in addition to devouring the whole lobster.
Fresh steamed lobster, mussels and clams, cracked open by hand, served over a plastic checkered table cloth, can only be considered classy in one place – Maine.
The Dip Net Restaurant
Route 131
Port Clyde, ME
207.372.6307
http://dipnetrestaurant.blogspot.com/
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